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White Wine Rosé Gnocchi

  • Author: Liv B
  • Total Time: 1.5 - 2 hours
  • Yield: 4 servings


Homemade gnocchi in a creamy tomato-based white wine pasta sauce.



  • 4 large potatoes (approx 1 lb total)
  • 2 1/2 cups all-purpose flour
  • 2 tbsp oil
  • 1/21 tsp salt


White Wine Rosé Sauce:

  • 2 tbsp vegan butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/4 cup vegan plain cream cheese
  • 1 1/2 cups marinara sauce
  • 1 can (400 mL) coconut milk
  • handful of spinach
  • fresh basil, for serving
  • vegan parm, for serving


  1. Preheat oven to 450 F. Place potatoes on a baking sheet and poke a few times with a fork.
  2. Bake for 30 minutes, or until soft.
  3. Meanwhile, add vegan butter, shallots and garlic to a frying pan on medium heat and cook 5 minutes until softened. Add white wine and cook until almost fully evaporated. Add cream cheese, marinara and coconut milk and simmer on medium-low until ready to serve.
  4. Once potatoes are cooked, remove skin, then add to large mixing bowl and mash. Place in the freezer a few minutes to cool.
  5. Remove potatoes from freezer and add oil, salt and flour. Mix with your hands to form a smooth not sticky dough.
  6. Roll 1 tsp size dough balls in your hands, then roll down the tines of a flipped-oven fork (watch video below for demo). Place on a plate and repeat with all the dough.
  7. Bring a large pot of salted water to a boil, then carefully add gnocchi and cook 5-6 minutes until they’re all floating on the surface. Drain and add to sauce with a handful of spinach and stir until spinach is melted.
  8. Serve with vegan parm (optional) and fresh basil.

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